Razzle Dazzle Sugar Free Raspberry Almond Cookies

May 21, 2015

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Directions

1Preheat oven to 350 degrees Fahrenheit. Mix stevia, butter, almond extract and flour in a medium sized bowl.

2Knead with hands into balls and place on a greased baking sheet. Press your thumb into center of each cookie. This will create a pocket for the raspberry jam to go. Fill the hole you just made with raspberry jam.

3Bake 8-10 minutes. Because you are using stevia, the recipe will not brown, so be sure not to overbake it.

4Remove from the oven and cool it (have any wire racks?)

Ingredients

1/8 of a teaspoon of stevia organic extract powder

1 cup of softened butter

1/2 of a teaspoon of almond extract

2 cups of all-purpose flour

Raspberry jam (the amount depends on how much you want in each cookie) - I have an easy sugar free raspberry jam recipe for you to follow here.

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More detailed directions (with pictures)

Start by preheating your oven to 350 degrees fahrenheit. Here are all the ingredients you’ll need:

Mix stevia, butter, almond extract and flour in a medium sized bowl.

Mix and then knead (with hands or mixer) into one big ball, and then roll into small balls and place onto a greased cookie sheet

Here is the fun part! Press your thumb into center of each cookie. Fill the hole you just made with raspberry jam. As much jam as you want, they’re your cookies after all!

So now bake for 8 to 10 minutes. Because you are using stevia, the recipe will not brown, so be sure not to overbake it.

Don’t leave it in the oven! It won’t brown like normal cookies because of the stevia, and I know it will be tempting to leave it in longer.